Monday, February 21, 2011

English White Stilton - Fair, Voluptuous and Pleasing

Long Clawson's White Stilton with Lemon Zest

My latest cheese addiction has turned to a White Stilton with Lemon Zest by Long Clawson's Dairy out of the U.K. This is a creamy culinary delight that's more like a decadent lemon cheesecake than a cheese. I literally had to force myself to stop before eating the entire wedge (it was a small one), the only reason being that I wanted to taste it again the next day.

Once again to my surprise, I found myself bringing home a cheese with stuff in it-- but so glad I did. White Stilton is the lesser known sister of her big brother, Blue Stilton, but both are protected by designation of origin status by the EU and only made in 3 counties in the United Kingdom guaranteeing an outstanding product.

Exceptionally creamy, buttery and rich the White Stilton has small pieces of candied lemon peel zest perfectly measured throughout so the result is not too sweet, but surprisingly satisfying-- only a small bite yields tremendous pleasure (curious, because lemon and cheese is not a combination I would normally put together). This lemony confection would be a perfect addition to a salad, and I found this great recipe over at Cheesemonger. But honestly, I don't think you're wedge will make it that long. It's no wonder that it's a best seller and beloved by the English.

In keeping with my New Year's resolution this year, I have several cheeses in the fridge: Camembert for Marin French Cheese Company, Havarti from Denmark's Best, Raclette from Artisanal Cheese and Red Dragon cheddar with mustard seeds and ale. I find it fascinating that essentially the same basic ingredients can yield such extraordinarily different results. I guess that's what makes cheese so beautiful.

Cheese, ladies and gentlemen: cheese.
Beloved foodstuff of Wallace and Gromit, primary geological building block of the moon, and cause of a surprising number of international disputes. And frequently, the main ingredient in my lunchtime sandwiches.-- Giles Turnball, freelance writer for the BBC

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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace or even stinky cheese is a life not worth living.
-- Anthony Bourdain, chef and television host for The Travel Channel